We hosted a private tasting event on Monday night for Renzell members and their guests at Tribeca’s renowned Khe-Yo.

To kick things off the Khe-Yo chef Soulayphet “Phet” Schwader and restaurateur Marc “Forge” Forgione sat down with Town & Country’s Sam Dangremond to discuss culinary inspiration, food trends, and the uniqueness of Laotian food.

Phet and Forge are former roomates (when they both worked for BLT) and now friends and partners. Forge, who serves “Laotian Sushi” at his own restaurant, had never had Laotian food until living with Phet. Understandable, given that Khe-Yo is one of the only Laotian restaurants in New York. Phet even has to have his mom send Laotian ingredients to New York from Kansas where there’s a sizeable Laotian community. The pair also divulged their perfect food day: eating home cooked meals with family.

After the interview, we moved on to the tasting…and, oh boy, did we taste! The menu consisted of two exclusive cocktails, four small plates, five large plates, and two desserts; all served family-style and with the recommendation to “eat with your hands.” Take a look at the menu to the right, featuring everything from traditional Crunchy Coconut Rice and Pork Curry Noodles to Crispy Pig Face and Wok Seared Lobster & Noodles.

Tuna Laap (left) and Lime Mint Sorbet & Pomegranate (right).

Chef Phet making his signatuve Bang Bang Sauce.

At the end of the evening, Chef Phet gave everyone a jar of his famous Bang Bang Sauce. But not before demonstrating how to make it at home. Using a mortar and pestle (hence the name “Bang Bang”), he combined Thai chilies, fish sauce, garlic, sugar, lime, and cilantro.

Now you try!

Thank you to all who joined us for the event! Keep an eye out for upcoming Renzell Experiences!